Creamy Edamame Dip

Ingredients

1 (10-ounce) bag frozen shelled edamame (2 cups)

 

½ cup cottage cheese

 

1 cup packed cilantro / coriander leaves

 

1 green chili, seeded and chopped or to taste

 

2 tbsp fresh lime juice

 

2 tbsp extra-virgin olive oil, plus more for drizzling

 

¼ tsp cumin pdr

 

¾ tsp kosher salt

 

Carrots, for dipping

Directions

Boil edamame in salted water until tender, 8 minutes. Transfer to an ice-water bath; drain. Puree in a food processor with cottage cheese, cilantro, green chili, lime juice, oil, 3 tablespoons water, cumin, and salt until creamy. Serve with a drizzle of olive oil and carrots for dipping. 

 

 

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